Gumbo Style Collard Greens | Thanksgiving Side Dishes

[Music] what's good everybody and welcome back to my channel smoking and grilling with me ab that's right you just seen the ingredients you just seen the money shot and you read it right right so listen today i'm getting ready to show you guys just how easy it is to make greens but i got a twist we finna make it gumbo style so let's get it [Music] okay so look let's go ahead and just start about let's start off by talking about the collards right these are collard greens this is about three pounds you know about look i actually measured these out they are three pounds so look we got one two three four five six we got six bundles right three pounds of that now look okay we'll talk about these onions look obviously one's yellow one's white right use the same if you have them it doesn't make a difference or but look you want to have them both the same but look unfortunately i use the onion i use another yellow and onion in another recipe so this is what i have right now but just get yourself two large you know two large onions then here we got garlic powder oregano celery seed paprika and then we all know what this is right here right it's that creole kick and just in case you didn't know let me put it right here so you can see it look at that that's that creole kick okay got a couple of piece you know dried big leaves right here we got garlic cloves all-purpose flour we got a bell pepper right and then look you see this right here this that celery i just went ahead and trimmed up both ends right already washed and cleaned them now look i want you guys to take a look at this what is this bell pepper celery then we come back over here and we talk about this onion y'all know what it is i just asked that question you know we got to have that especially when we saying gumbo now let's talk about where we're going to get a little bit more flavor from look at this right here and this year like i said like in my previous videos we focusing on you know kind of like getting away from the pork you know what i mean so this year we're using look smoked turkey leg look at that right there ain't that a beauty yeah your mouth should be watery just by looking at this alone now then right here i got a cup full of look this is vegetable oil hey always uh ties up my tongue when i say that so and then last but not least we're gonna go ahead and talk about the andouille sausage right here this is that chicken and dewey made by harvey man i love this right here i like all andouille even uh you know right now i'm making my own but this right here this right here is fire so okay before i forget look this is key right here you guys can see i'm using chicken stock listen we're gonna put 10 cups of chicken stock inside of you know after we make our roux right we're going to add that and that's what we're going to cook to add even an extra amount of flavor to the green now you guys can use water if that's what you would like but i would suggest that you go ahead and try it this way but if you don't have chicken stock and that's all you you know you don't have that then water works fine too okay so first thing we're going to do is let's go ahead and start prepping our veggies right so i'm not going to cut them all super small i just like them about this because we're going to cook them down i like for them to stay you know have a little bit of size to them so that they can have a little bit of texture right so now what we're going to do is we're just going to go ahead and take cut this bell pepper up got these look i'm not going to try to do so many right we're just let's move the seed off to the side over here we'll just grab these and now we'll just get easy to chop i'm not doing no dice or nothing like that i like them again like i said when i was doing the celery we just want to get like a little a little bit of a rough chop this is good for me maybe just run it down like that let me finish these then we'll move over to the onions okay so now we'll go ahead and take care of these onions now if you look over here i just started putting everything in here right so we'll just drop this in just like you see okay so i'm gonna go ahead and cut these up right so what you hear right now in the background is i'm running some water in my sink so that way i can uh you know start to clean you know clean these greens before i trim but look you can trim them sometimes i mean you it doesn't matter how you do it you can trim them first uh and then you know put them in the water but right now i'm gonna go ahead and just wash them and then when they're done then we'll go ahead and you know do the trim cut that stem out now i know some of you guys like that stem but for me i'm gonna go ahead and just take it and uh cut them off now i already just unbundled everything right so look i'm gonna look at each individual piece as i put it in there you know to make sure nothing's in the inside now when it comes to the water here i've already put i put i think i put like almost close to a half a cup of lemon juice right now i'm gonna go ahead and add some of this salt this is just kosher salt i put three pinches in here right now just like you see now i'll just start grabbing them and we'll just look at them and then look these are some good ones too so we just put them inside i'm gonna let them soak and then i'm gonna go ahead and give them like a little rinse you know what i mean like a little scrub but look at these these are nice and healthy and again this is six bundles you guys just three pounds okay look been scrubbing on these individually as i was putting them in there they're looking good so now i'm just gonna let them drip dry just a little bit get most of the water off and i'm gonna bring it right here what i'm gonna do now is i'm just gonna show you guys how i do it now how you do yours is up to you me i just take the sharp end of the knife look just come on down this way come on down that way it's here and you can just tear it out some of you guys are gonna make it with your stem you know what i mean it's up to you how far you want to cook it down but for me and for this recipe here i'm gonna go ahead and take it out so i'm gonna set that off to the side and all we're gonna do is repeat the process now if you guys got a faster way let me know down in the comment section below you know let me know your method but right now again that's just here i can cut it here but i like to just deteriorate it it's just so quick now you just want to stack it on top like this let me go ahead and get some more stacked up on here and then i'm going to show you what i do from there okay so let me just show you i got it layered right this is for the new people with the greens you know so we got them there doesn't make a difference if the green the greener part is at the top like these and then these are just the opposite doesn't make a difference so we get them like that so now i'm just going to go ahead and take them look it's just like rolling the cigar yo take it and we're just going to roll it just like this super easy you know what i mean hey let's give grandma and all of them will break and let them know that hey we can make this too so then now that we have it rolled up like you see like this then you just want to go ahead and just give it it's up to you how big you want them to be for me i like them to look just like you see right here and then look i don't they don't have to all be uniform either you know so here we just take this and you can just see the roll look at that right there all right so then i got myself a bowl we're just gonna go ahead and just put these in the bowl just like this now i'm gonna go ahead and repeat that process get all of them done once they all done then we're gonna go ahead and make this root and then uh we're gonna go ahead and make this happen listen it's a bit of a process but i promise you when you have to have them this way it's gonna be hard to go back to the same old same old hey that being said look i'm not gonna over talk it let me expedite it okay so i'm finished now look take a look right here you can just see look this was just three pounds which happened to be six bundles of you know collard greens got them all done you know got them all cut we're gonna set these to the side now we're getting ready to work on that room okay so look now we turn our attention to the stove right so what we're gonna do is before we start the roux in this pot we want to go ahead and put all 10 cups of our chicken stock or if you don't have chicken stock you want to go ahead and put water in here but we want to bring this up to temp so we're going to boil it as soon as it starts to boil we're going to reduce it down to a simmer so i've already put six cups in [Music] that right here is my last four cups i'm gonna put this over the back you know put this towards the back right reason being i'm gonna be working over here stirring this roux and i don't want to be working right over the stove [Music] okay so you just saw i just put some fire underneath the pot we just want like a i'm gonna say like a medium high right so now i'm gonna go ahead and add my oil and we're gonna let that come up to temp once that starts to you know heat up then we're gonna introduce that flour okay i can see the ripples in my oil down here so i know that it's hot right and when you move it around you can see it it's a little bit more on the liquid side right so now i'm gonna go ahead and start introducing a little flower to it and what we want to do is we just want to keep moving you know what i mean just like you see right here we do everything oh you want to control that splash too you know what i mean so look we're just going to keep it going like this we're going to work all of that out of there out of those lumps and we want this to be a you know smooth it'll start to thicken up on you but that's okay main thing is we just want to keep going back and forth remember you guys it's all in your in your wrist elbow and whatever else you're using okay so you can see this color this is like about where i like to be and now i'm gonna go ahead and start adding my veggies to it but we're gonna constantly keep stirring it because we're gonna cook this down a little bit and start to soften these veggies up meanwhile the rule is going to start to get even thicker and darker i hope you guys like that color that's up to you if you want to be darker and have even a nuttier flavor to it you can just cook your roux down and get it darker but this right here i like this way when i start doing my veggies just like you see here it'll start to darken up with the veggies as they cook meanwhile i got my broth over here i turned it down a little bit so i just want it to simmer while i go ahead and make get these a little bit on the translucent and soft side now look how dark that roux is turning out and the veggies are getting soft so now once i have them here look right here i got my these are my garlic cloves what i did was i took the knife smashed them down they already peeled we're gonna add those now we only gonna let these cook in here and we're gonna continue to stir so they can spread this flavor throughout we're gonna let it stir maybe for about between one and two minutes and then then we go ahead and add our chicken and dewy sausages all you do you know just drop them aside and then you just want to give them a stir then after that we're gonna remember all our our dry ingredients we're to go ahead and add them all now what you're seeing me i'm just adding them in individually all you got to do is just like dump them and go but i like to spread them then you want to go ahead and just give them a mix right so that's what you're seeing right there and that's how they should look now when you're coming to add in your chicken stock or your water for me i like to add just half you know we do everything like in increments so when you put it in you can see it right there all your dry ingredients are starting to dissolve and look it starts to become like a silky type of liquid right so those you guys that are familiar with uh making the gumbo that's what you're looking at right there and remember the roux that's why we're getting that color now after we're starting to bring this back to a boil and let it cook and then dewy starts to melt and put its flavor in there you add your two bay leaves and then after that go ahead and add your collard greens now i like to add everything in half like i said before i just put half and then work it down let it get hot and it starts to cook down real fast then when it's done it'll look like just like that and then you know with that heat it get even smaller now we go ahead and add our turkey you know our smoked turkey leg now here's a pro tip you guys can add that turkey leg to your water or your chicken broth and you can go ahead and start to soften it up and release those flavors in there also and then you can add it here after you know you poured everything in the inside super easy okay check it out look at that right there that's a whole lot of goodness right remember when i was talking about them having to you want to cut them in a big chunk look how soft they are you can see that dan dewey has like released his flavor all in here and now let me just show you this right here oh you can just see look at this right here just that smoked turkey leg look how tender this is now what i'm gonna do is oh yeah look it's just breaking up with this we're gonna put some of this flavor in here too so everybody mouth should be watering right now you know what this is going to taste like let me go ahead and shred this down oh and let me make sure i said this this has been an hour and 30 minutes total i looked at it at 45 minutes and decided i'm gonna go ahead and just add another 45 minutes to it and you can just see look look at the greens oh yeah these are right right here so let me go ahead and shred this let's put this in a bowl and let's go ahead and give us a taste test now i'm gonna go ahead and kick back and let you guys take it take it all in look at that right there that's a whole lot of goodness now if you're looking to level up your holidays or just your green game this right here is it along with one of my cornbreads or even some rice or some mashed potatoes this right here is fire so i want you guys to tell me what you think about this right here listen it's all about doing something different you know what i mean and leveling up you know for these holidays this right here doesn't really have to be a holiday type dish listen you can put this out any time of the year and i promise you everybody gonna ask you like hey what's up with this uh with these greens how you make that hey so with so that i don't over talk it my mouth is watering you don't know me let me just go ahead and uh get some chicken take a look at that right there ah yeah only thing missing is you know some of my cornbread all right so i'm gonna go ahead and let it cool a little bit i'm gonna hurry up put you down though cause it's not all the way cool got me a little andouille sausage you know what i mean uh would go like this i'm just gonna say hey cheers y'all [Music] uh where is my cornbread you know right now for the dip and then hit that soggy cornbread with all this liquid gold in it i know this ain't fair but listen i didn't give it to y'all the recipe down in the description box below you gotta make it and i put it out just in time for you to change your plans and make this again i know it ain't fair you gotta make this hey i want you guys to let me know down in the comment section below after seeing this i want you to tell me are you going to slam on the brakes and make this before this thanksgiving or what are you going to do hey just let me know let's talk down in the comment section below hey listen sir that i i don't over talk it you know what i mean because what you guys don't know is i got cornbread in this oven right now and i'm just waiting for that to come out and i'm gonna you know get my stomach full off of just that and some kool-aid in this all right so listen if you're new to my channel let me just take this time to say hey thank you for watching this video don't forget to like smash that subscribe button and hit that bell right that way you can be notified anytime i drop a video you in the loop and with that being said if you've been watching me for a minute you know what i'm about to do i'm about to grab this bowl and i'm about to say what i'm out of here peace

Channel: Smokin' & Grillin' wit AB

Views: 954,713

Rating: 4.9520993 out of 5

Keywords: Cookin wit AB, Smokin and Grillin wit AB, Gumbo Style Collard Greens | Thanksgiving Side Dishes, collard greens recipe, gumbo style collard greens, southern food, southern cooking, soul food recipes, how to make collard greens, southern recipes, side dish, collard greens, soul food collard greens, Thanksgiving Side Dishes, southern collard greens, how to cook, soul food, food, recipes, easy recipes, recipe, gumbo recipe, roux recipe, comfort food, holiday side dishes, dinner

Id: v54vGooItZ8

Length: 16min 46sec (1006 seconds)

Published: Wed Nov 25 2020